Creamy Aloo Baigan

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Gravy:

Big Onion :  2 cups cut lengthwise

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Peanut: 1 cup

Cashewnut: ½  cup

Grated coconut: 1 cup

Branded chicken curry powder: 1-2 tbsp

Salt: to taste

Baigan(Brinjal) : 6-10 medium cut into quarters.

Potato(Aloo) : 4-5 medium quartered

Mustard seeds : 1 tsp

Jeera: 1 tsp

Coriander leaves : 2 tsp

Preparation:-

1)      Grill or fry both Baigan and Aloo in a kadai and keep it aside.
2)      Prepare the masala mix, For that pour 1 tsp oil in kadai, and sauté Peanut, Cashew, grated coconut, big onion, ginger garlic paste, tomato, green chillies and chicken masala powder.
3)      Fry it for 2 mins in medium flame and allow it to cool.
4)      Grind it to a fine paste.
5)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and jeera.
6)      When it splutter, sauté well the grinded paste prepared as above.
7)      When the sauted items got mixed well, Dump in the fried items.
8)      Pour sufficient water into the above so that pieces are immersed and cook with lid closed.
9)      Saute in between and if needed add some water.
10)  Cook till done.
11)  Garnish with coriander leaves.

Note:- The dish prepared is medium hot, If more sweetness is needed for the dish you can add fresh cream at the end and mix it up.

Wheat Quboos(Arabian Dish)

Preparation Time: 2 hr 15 min

Cooking time: 10 min

Serves: 10

Ingredients measure:-

Wheat(Atta): 6 cups

Curd: 1 cup

Salt: 2 tsp

Active Dry yeast: 2 tsp

Warm Water: 1 cup(as req to knead a soft dough)

Warm Milk: 1 cup

Olive oil/Cooking oil : 2 tsp

Preparation:-

1)      Soak dry yeast in warm water with sugar for 15 mins or till the upper layer turns frothy.
2)      Mix Milk, curd, Warm Water and salt together and combine it with the frothy yeast.
3)      Ladle in the Atta as reqd. and make a soft dough.
4)      Cover and keep it for 2-3 hrs depending on the warm room temp(the dough should rise).
5)      After 2-3 hrs we can see that the dough has gone to double measure.
6)      Make lemon size balls and roll each into chapathi size with a chapathi roller.
7)      Heat a tawa and put each spreaded quboos and wait for bubbles to form.
8)      Cook each side by pressing over the quboos with damp cloth or a flattened spoon.
9)      Allow the quboos to rise and flip to the other side and cook.
10)  Serve hot with hummus, coleslaw or any creamy curry.

Cherupayar Curry(Green Gram Curry)

Preparation Time: 15 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Pressure cook:

Green Gram : 1 ½  cups

Water: 2 cups

Salt: to taste

For Grinding:

Small Onion :  1/2 cup

Garlic : 1 tbsp crushed,

Grated coconut: 1 ½ cup

Cumin : 2 tsp

Turmeric: ½  tsp

Salt: to taste

Kashmiri Chilly powder: 1 tsp

Dry Red Chillies : 2

Mustard seeds : 1 tsp

Curry leaves : 2 tsp

Preparation:-

1)      Pressure cook the items under “ Pressure cook” and keep it aside.
2)      Grind the items under “ for grinding” to a fine paste with little water and keep it aside.
3)      Fry the Washed green gram for 2 mins  in 1 tsp ghee and keep it aside.
4)      Meanwhile in a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
5)      Spoon in Kashmiri chilly powder and sauté.
6)      When the curry leaves splutter, add Dry red chillies. Also spoon in Kashmiri chilly powder and sauté.
7)      Finally add the mix of the pressure cooked and grinded items together.
8)      If required, add some water and boil for 5 mins.
9)      Garnish with 1tsp melted ghee and curry leaves.

Paneer Mattar Delight(Cottage Cheese Green Peas Curry)

Preparation Time: 20 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Gravy:

Big Onion :  2 cups cut lengthwise

Ginger garlic Paste : 2 tsp,

Green Chilly : 2 splited lengthwise.

Tomato: 4 diced as cubes.

Branded chicken curry powder: 1 tbsp

Salt: to taste

Paneer cubed pieces : 500 g

Green Peas Frozen : 1 cup

Mustard seeds : 1 tsp

Coriander leaves : 2 tsp

Preparation:-

1)      Grill or fry the paneer cubes in tawa and keep it aside.
2)      Prepare the masala mix, For that pour 1 tsp oil in kadai, big onion, ginger garlic paste, tomato, green chillies and chicken masala powder.
3)      Fry it for 2 mins in medium flame and allow it to cool.
4)      Grind it to a fine paste.
5)      In a earthern pot or kadai, put 2tsp oil and put mustard seeds and curry leaves.
6)      When the curry leaves splutter, sauté well the grinded paste prepared as above.
7)      When the sauted items dry up, mix 2 tsp chicken masala powder and sauté for 2 mins.
8)      Dump in the frozen green peas and fried paneer cubes.
9)      Pour sufficient water into the above  so that pieces are immersed and cook with lid closed.
10)  Saute in between and if needed add some water.
11)  Cook till done.
12)  Garnish with coriander leaves.

Note:- The dish prepared is medium hot, If more sweetness is needed for the dish you can add fresh cream at the end and mix it up.

Chicken Kabab

Preparation Time: 25 min

Cooking Time: 15 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Fenugreek: ¼  tsp

Cumin: ¼ tsp

Garam masala: 1 tsp

Salt: to taste

Egg:1

Chicken pieces: 1 kg cut as small pieces with bone.

Oil: 1 cup coconut oil

Preparation:-

1)      Saute the masala powders, onion, ginger-garlic paste and salt listed above in a kadai for 2 mins.
2)      Cool and grind them  to a fine paste adding little water in a mixer.
3)      Beat an egg and mix it with the grinded masala mix.
4)      Marinate the Chicken pieces with the masala mix prepared.
5)      Keep it marinated for 10  mins or store in freezer for 2-3 days if not using it at the moment.
6)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
7)      Slip in the marinated chicken pieces, two or three depending on the spacing of kadai.
8)      Shallow fry and flip so that both sides get equally fried.
9)      Strain it in a tissue
10)  Microwave it in convection and grill mode in 600w for 6 mins for better cooking.
11)  Chicken kabab is ready and serve it hot.

Note:- While grinding the masala mix, make sure you grind it to a fine paste otherwise if traces of onion or garlic if left behind the kabab will get burned and oil will not look clean

Indian PanCake

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

All purpose flour(Maida) : 2 cups

Egg: 1 beaten

Water: Sufficient for batter

Grated Coconut: 2 cups

Sugar: 4 tbsp

Cardamom Cinnamon Powder: 1 tsp

Oil : 1 Cup

Preparation:-

1)      Beat one egg.
2)      Whisk all of the above together to a fine batter.
3)      Prepare the filling, Mix grated coconut, sugar and cardamom, cinnamon mix and keep it aside.
4)      Heat a tawa well and sprinkle some fresh water with hand to check the sizzling sound.
5)      Pour 2 ladle of batter to the tawa and spread it anticlockwise from center with the ladle.
6)      Drizzle 1-2 tsp oil over the top and flip it to cook both the sides.
7)      Take 2-3 tbsp of filling and arrange it in the pancake as in image.
8)      Fold it lengthwise as in image
9)      Take it out the tawa to get Indian Pancake.
 

Dosa (Flattened Rice-Dal Pancakes)

Preparation Time: 10 min

Cooking Time: 5 min

Serves: 3

Ingredients measure:-

Sona Masoori Rice(Pachari) : 3 cups

Urad Dal: ¾  cup

Cooked rice: 2 tbsp

Salt: 1 tbsp

Gingely Oil: 1 cup

Preparation:-

1)      Through wash first and soak (min 4 hrs) the first two ingredients in 6 cups of fresh water.
2)      Strain the water and grind half portions one at a time with 1 tbsp cooked rice and water (water level till the rice and dal is immersed completely) in a mixer/ wet grinder.
3)      Keep the grinded batter for one night closed in room temperature.(For cold climate places, the batter won’t ferment, so its advised to add 1 -2 tsp baking soda and keep the batter overnight to achieve the desired result).
4)      Heat a tawa well and sprinkle some fresh water with hand to check the sizzling sound.
5)      Pour 2 ladle of batter to the tawa and spread it anticlockwise from center with the ladle.
6)      Drizzle 1-2 tsp gingely oil (Ghee can also be used to get a good taste)over the top and flip it to cook both the sides.
7)      Fold it as in image and take it out the tawa to get a crispy dosa.

Fish Molly (Fish Coconut milk curry)

Preparation Time: 25 min

Cooking time: 15 min

Serves: 8

Ingredients measure:-

Fish pieces(prefer skin out)Pomfret or Seer fish : 500gm, cut lenghthwise

Big Onion : 2 medium cut lengthwise

Tomatoes: 3 chopped

Green chilly: 2 split lengthwise

Ginger: 1 tsp

Garlic: 3 small cloves

Dry red chilly: 3 (amount can be increased if u prefer spicy curry)

Turmeric Powder : 1 tsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Coconut milk-half cup grated- first punch(onnam pal)- 1 cup

Coconut milk- second punch(randam pal)- 2 cups

Preparation:-

1)      Clean the fish pieces in vinegar(to remove the fishy smell) and keep it aside.
2)      Chop big onion, green chilly and ginger and keep it aside.
3)      Grind garlic and dry red chilly and mix with the above.
4)      In a kadai, pour oil, splutter curry leaves.
5)      Dump in the mixed items from above and sauté till translucent.
6)      Add chopped tomatoes and sauté for a while.
7)      Spoon in salt as required and turmeric powder. Saute for another 2 mins.
8)      Pour in the second coconut milk and bring it to boil.
9)      Slip in the fish pieces and cook till done in medium flame.
10)  Simmer the flame and pour the first coconut milk and cook for 2 min with swirling the kadai by hand.(stirring with spoon is avoided in order to prevent breakage of fish pieces)
11)  Garnish with curry leaves and serve hot.

Note:- To make coconut milk- In a mixie, grind one cup grated coconut with half cup water and sieve to get the first milk. Then again grind the residual grinded coconut with two cups water and sieve to get second milk.

On pouring the first milk take extra cake to stir and cook in slow flame or else the curry will be a mess.

Kerala Fish Fry(Meen Varuthathu)

Preparation Time: 25 min

Cooking Time: 10 min

Serves: 8

Ingredients measure:-

For Masala:

Kashmiri Red Chilly powder: 2 tbsp

Turmeric Powder : 1 tsp

Small Onion :  2 cups

Pepper: 1 tbsp

Ginger garlic Paste : 2 tbsp,

Salt: to taste

Fish pieces: 1 kg fish sliced as in image(pomfret or Seer fish)

Oil: 1 cup coconut oil

Preparation:-

1)      Grind the items under masala in a mixer.
2)      Marinate the Fish pieces with the grinded masala from the masala mix prepared.
3)      Keep it marinated for 5  mins.
4)      In a earthern pot or kadai, put 1 cup oil and heat the oil.
5)      Slip in the fish pieces, two or three depending on the spacing of kadai.
6)      Deep fry and flip so that both sides get deep fried.
7)      Strain it in a tissue and serve hot.

Veg Cheese Toast Sandwich

Preparation Time: 10 min

Cooking time: 5 min

Serves: 10

Ingredients measure:-

Milk Bread : 1 pck

Cabbage: 1 cup shredded

Carrot: 1 cup shredded

Cheese cubes: 3 cubes grated.

Salt: 1/2 tsp

Pepper: ½  tsp

Ghee: 1 tbsp

Preparation:-

1)      In a Kadai saute the carrot and cabbage till translucent.
2)      In a Tawa heat both sides of bread.
3)      Take a bread piece and arrange grated cheese with sauted veg above and finish the filling with cheese and cover it with another bread.
4)      Grease the toaster with ghee.
5)      Toast the bread in the toaster and keep it aside.
6)      Finally microwave the toated bread to allow the cheese inside to melt and join well with the vegees.
7)      Serve hot with sauce or mayonnaise.